This recipe weds two of our favorite foods: popcorn and trail mix. The genius idea, courtesy of Inspired Edibles, makes for a healthy, easy, and delicious snack perfect for on-the-go families.

Ingredients:
1/4 cup corn kernels (will make about 8 cups or 2 quarts – adjust quantities if you wish to make more or less)
1 Tbsp coconut oil
1 cup chopped walnut, or other nut of choice
1/3 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup dried apricot, sliced thin
1/3 cup unsweetened desiccated coconut shavings

For the Topping (see other suggestions in Notes below)
1/2 tsp cinnamon
1/4 tsp sea salt or other coarse grain salt

Notes from Inspired Edibles:
Coconut oil has a higher smoke point than olive oil and I like to use it for cooking popcorn.

You can substitute any nuts/fruit of choice in this recipe to create your favourite version.

I found the simple topping combination of cinnamon and sea salt surprisingly delicious in this batch – a perfect complement to the sweet notes. But, if you prefer something on the pure savoury side, one of my favourite combinations is: parmesan, cumin, sea salt, a pinch of cayenne and nutritional yeast (you can play around with proportions). Nutritional yeast has a subtle cheese/nut flavour and is a good source of fortified B12 – particularly helpful for vegans. It is often sold in the form of light yellow/golden coloured flakes (easy to combine with other herbs & spices and shake on popcorn). You can find nutritional yeast at health food stores of bulk food stores.

Method:
1. Carefully pop corn in a large dedicated pot on stove with coconut oil.

2. Place popped corn in a large bowl and add nuts, seeds and dried fruit. Sprinkle with cinnamon/sea salt topping or other topping of choice.

3. Further divide popcorn into smaller bowls or bags for snacks at school and the office.

Did you make this fun take on trail mix? Tell us about the final outcome (and whether your kids loved it) in the comments section below.

Recipe and photo courtesy of Inspired Edibles. To see more great recipes visit inspirededibles.ca.

If it were up to our kids, donuts would have their own section on the food pyramid. Any excuse to eat dessert first thing in the morning is sure to earn two little thumbs up from our sugar monsters. Now that donuts have replaced cupcakes as the new confectionery treat of choice, donut shops are frying up delicious new flavor combinations that are elevating donuts (and our blood sugar) to new heights. At the forefront of the donut revival are these 4 East Bay bakeries, where you’ll find classics standbys rubbing elbows with new sweet and savory creations.

Donut Savant
Claim to fame: High-quality ingredients and smaller, pop right into your mouth portions. Laurel looks for the best stuff that she can get her hands on when making each donut bite, which is sized a bit smaller than your traditional donut, allowing customers to try more than one flavor.

Flavors to try: Salted maple, apple fritter and maple pecan. Kids love the sprinkled donuts.

Tip: You can always ask for a donut flavor that you don’t see in the display case because if they have the ingredients to make it, they can whip up a batch just for you. Also, Laurel always likes it when a customer comes in and just asks for ‘what’s warm’ because they always come out of the shop happy with whatever is fresh out of the fryer.

1934 Broadway
Oakland
510-972-8268
info@donutsavant.com

Pepples Donut Farm
Claim to fame: The words “vegan” and “donuts” form a perfect marriage here. Also, Pepples is a 100% organic donut bakery.

Flavors to try: WTF (a cake doughnut made with whiskey, tangerine, and fig), blueberry and salted caramel.

Tip: Love coffee with your donut? Bring your own coffee mug to the Donut Farm because they don’t give out paper cups. It’s their way of giving the environment a big hug.

6037 San Pablo Ave
Oakland
510-338-6319

Doughnut Dolly’s
Claim to fame: There’s only one type of donut at Doughnut Dolly’s: yeast raised. It’s the filling that you get to pick.

Flavors to try: Naughty creme, chocolate hazelnut and mexican chocolate.

Tip: Stay awhile and chat it up with doughnut whiz Hannah Hoffman and she might just let you lick a spatula that’s dripping with chocolate creme.

482 B 49th Street
Oakland
510-338-6738
eat@doughnutdolly.com

Colonial Donuts
Claim to fame: They’re an Oakland donut institution — and their Lakeshore location is open 24-7!

Flavors to try: Apple fritter, old fashioned glazed and buttermilk glazed. No surprise, kids love the cake donut base with sprinkles.

Tip: Try not to take too long when making up your mind on what to order. The people behind the counter will love you for your decisiveness and will remember you for next time!

3318 Lakeshore Ave
Oakland

510-893-2503
Hours: 6:00 am – 5:30 am

6126 LaSalle Ave
Oakland

510-339-8230
Hours: 5:30 am – 6:00 pm

1636 Franklin St
Oakland
510-834-3736
Hours: 6:00 am – 6:00 pm

Where do you go for your donut fix? Share your favorite donut spots in a comment below!

–Cathy Lara

Photo credit: Image 1 from Donut Savant, Image 2 from Doughnut Dolly’s

If you’ve decided that staying healthy is one of your new year’s resolutions, then it’s time you added some kombucha to your daily diet. This effervescent tea drink is delicious and good for you–what more do you want? It’s widely available in stores, but why not save a little green and try making some kombucha at home. Check out what our friends at Seattle Magazine have come up with for brewing your very own batch of kombucha.

So you say you brew your own beer. Big whoop. Do you brew your own kombucha? Embraced by Seattleites for its purported health properties (eliminating toxins, increasing energy), the fermented tea beverage known as kombucha has long been sold prebottled in local stores.

But in 2010, Seattle company Goldfinch Kombucha (goldfinchkombucha.com) seized hold of our city’s craze for all things homemade by creating a DIY Kombucha Kit ($25), which includes a 1-gallon glass jar, green-tea bags, organic sugar and—here’s the crucial part—a mat of symbiotic culture of bacteria and yeast, or SCOBY (aka the “mushroom” or “mother”).

Though this blob looks straight out of sci-fi, it’s what makes the magic happen, and locals love it.

To learn more about brewing your own batch of Kombucha, read the full article here.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.

Photo credit: aigyptioi via Flickr.

The start of the school year can be a hectic time: back-to-school shopping, signing up for activities, sports practices, the list goes on and on. But as the kids settle into the groove, it’s time for you to take some much-deserved time out, and nothing spells relaxing like a fresh glass of wine from local grape growers. 7×7 Magazine has put together a fabulous list of urban wineries in the Bay Area, which will turn a frantic fall into a soothing and delicious autumn.

The 2011 growing season, which will forever be remembered as cool, damp and unpredictable for Northern California, is coming to a merciful close. But don’t feel bad if you didn’t make it up to Wine Country to experience the full thrill of harvest (trust us, the traffic was terrible anyway). This week, the grapes are coming to you.

The following urban wineries are still bringing in fruit and they wouldn’t mind one bit if you stopped by to lend a hand, taste some juice, and find out once and for all what the difference is between wild and cultured yeast.

Dogpatch WineWorks’ shiny new crushpad will be awash with Merlot and Petite Verdot from the Coombsville area of Napa this week. And, to complete their Bordeaux-style blends, superstar cousins Cabernet Sauvignon and Cabernet Franc will be arriving the week of October 24th. If you’re interested in playing winemaker, ask about the WineWorks’ custom crush options and next year, you can be the one deciding whether or not to inoculate.

If you’re more into Rhone varietals or would just like to know what a “Rhone varietal” is, Carlotta Cellars, a label that uses the WineWorks facility, will be competing for space on the crushpad to process their Carignan, Grenache and Mourvedre this week and next. Email proprietor David Grega david@carlottawines.com if you are interested in swinging by.

Dogpatch WineWorks – 2455 Third St. (at 22nd Street), 415-525-4440

To see more great wineries, read the full 7×7 article here.

Written by Courtney Humiston

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.